Sheet Pan Carrot Soup: This rich and flavorful carrot soup is SO easy to make. Roast all the ingredients and blend them up! | macheesmo.com
Easy Eats

Sheet Pan Carrot Soup

To celebrate the upcoming holidays, I worked with Meghan from Cake ‘n Knife and Susannah from Feast + West and about 20 other great food bloggers for a Blogsgiving Dinner.

The idea is based on an old-fashioned potluck dinner party. Each blogger is bringing one or more dishes to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner, but you can see the entire menu at the end of this post in our recipe roundup.

As boring as it sounds, one of the things I look most forward to during fall is soup. Whether it’s quick and fast or an all-day situation, I just find soup to be completely wonderful. This sheet pan carrot soup is my new favorite incarnation of an old favorite recipe, but made even easier.

The first time I made a carrot soup was about two years ago when I was getting ready for our first kiddo. I made a bunch of freezer meals so we wouldn’t have to worry about dinner for the first week or two. Betsy’s favorite of the freezer meals was this carrot ginger soup.

This is a twist on that, but a bit simpler in some ways. It has less ingredients and so the carrot flavor is more intense, which is great. It’s also dumb simple to make with almost no chopping. You scrub the stuff clean, toss it on a sheet pan, roast it until tender, and then blend it up!

Delicious soup in 3…2…1.

Yield
Serves 6.
Prep Time
Cook Time
Total Time

Just a moment please...

Yum

Sheet Pan Carrot Soup

This rich and flavorful carrot soup is SO easy to make. Roast all the ingredients and blend them up!

Ingredients

2 pounds carrots, trimmed and scrubbed
1 onion, quartered
2 celery ribs, chopped
3 cloves garlic, smashed
1 inch fresh ginger, peeled and chopped
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 teaspoon black pepper
6 cups vegetable stock
2/3 cup heavy cream

Helpful Equipment

immersion blender
Print Recipe  

Directions

  1. Preheat oven to 400 degrees F. Scrub veggies well and chop them into large pieces. Lay them out on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
  2. Roast soup ingredients at 400 degrees F. for 30 minutes until they are caramelized in spots and tender.
  3. Meanwhile, bring stock to a light simmer in a large pot.
  4. When veggies are done roasting, chop them up into 1 inch pieces and discard any inedible parts (onion skin, garlic skin, etc.) and add to pot with stock.
  5. Bring the ingredients to a simmer and cook for 5 minutes. Then blend with an immersion blender. Alternatively, let the soup cool for 10 minutes and blend slowly, in batches, in a normal blender.
  6. Return the blended soup to a pot over low heat and season with salt and pepper to taste. Finish with the cream and serve garnished with fresh herbs.

Sheet Pan Carrot Soup

Here’s the thing about this soup, team. There’s not much to it, which is good news!

I wouldn’t even worry about peeling the carrots. Just scrub them clean and toss everything on a baking sheet with some olive oil, salt, pepper, and herbs.

Sheet Pan Carrot Soup

The layout.

Roast this whole thing for about 30 minutes at 400 degrees F. The veggies will be tender, but caramelized in spots. Your house will smell very good.

Sheet Pan Carrot Soup

After a roast

When the veggies are almost done roasting, bring some stock to a simmer in a large pot. Then when the veggies are done, just chop them into slightly smaller pieces. Also, be sure to remove any inedible pieces like onion and garlic skins and root ends from the carrots.

Then toss everything in the pool!

Sheet Pan Carrot Soup

In a pot quickly

Once that simmers together for a few minutes, you can blend it up! I use my trusty immersion blender to make quick work of this, but if you don’t have one, you can use a normal blender. Just be sure to let the soup cool a bit and blend it batches so you don’t get splatters of hot soup!

Sheet Pan Carrot Soup

Blend it up.

Once the soup is blended, taste it and season with salt and pepper. Finish the soup with cream and garnish each bowl with some fresh herbs.

This sheep pan carrot soup has really clean, simple flavors, but it’s definitely a keeper for me. I just love how easy it is!

Sheet Pan Carrot Soup: This rich and flavorful carrot soup is SO easy to make. Roast all the ingredients and blend them up! | macheesmo.com

 

Happy Blogsgiving!

Sheet Pan Carrot Soup: This rich and flavorful carrot soup is SO easy to make. Roast all the ingredients and blend them up! | macheesmo.com

blogsgivingcollage

I teamed up with some of my favorite blogger friends to bring you some delicious Thanksgiving recipes this year. Check out these recipes and bookmark a few for your holiday menus!

Ginger Pumpkin Beer Shandy by Feast + West
Glühwein/Mulled Wine by Tag&Tibby
White Chocolate Pumpkin Martini by The Culinary Compass
Apple Ginger Punch by The Little Epicurean
Cheesy Brussels Sprouts dip by Living Well Kitchen
Sun Dried Tomato & Goat Cheese Spread by Life’s Ambrosia
Cranberry Goat Cheese Tarts by Cake ‘n Knife
Roasted Butternut Squash Apple Ginger Soup by The Secret Ingredient Is
Brussels Sprout Salad with Farro and Walnuts by Sugar Dish Me
Kale + butternut squash mac and cheese by Family Food on the Table
Twice Baked Parmesan Butternut Squash by A Mind Full Mom
Twice The Onion Green Bean Casserole by Melanie Makes
Lightened Up Green Bean Casserole by Dash of Herbs
Easy Corn Casserole by Love Bakes Good Cakes
Butternut Squash Lasagna by Hello Little Home
Beer-Brined Stuffed Turkey Loin by Beer Girl Cooks
Roasted Mushroom Pot Pie by The Cookie Writer
Chocolate Pumpkin Fudge by Around My Family Table
Carrot Cake by bell’alimento
Praline Pumpkin Upside Down Cake by The Speckled Palate
Roasted Banana Pecan Cheesecake by Lady Behind The Curtain
Chai-Spiced Apple Crumble Blondies by The Crumby Cupcake
Pecan Pie Crumble Bars by A Joyfully Mad Kitchen
Pecan Pie Milkshake by Brunch-n-Bites

4 comments on “Sheet Pan Carrot Soup

  1. This sounds delicious and, except for the cream, I have everything else in the recipe.

    Questtion: could this be made up to the point of adding the cream and frozen? Looking for a few make-ahead meals and I don’t think you’re supposed to freeze soups with cream in them. Or am I totally making that up?

    1. Hey Nina! Totally! It would be great frozen, but as you mention, I would leave the cream out if you’re freezing it!

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